Oriental Pork Salad
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Colourful greens, crunchy vegetables and noodles dress up pork for lunch or dinner.
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Chopped fresh cilantro or parsley (or 2 1/4 tsp., 11 mL, dried)
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3 tbsp.
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50 mL
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Liquid honey
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2 tbsp.
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30 mL
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Soy sauce
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2 tbsp.
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30 mL
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Garlic cloves, minced (or 1/2 tsp., 2 mL,powder)
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2
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2
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Finely grated, peeled gingerroot
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1 tsp.
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5 mL
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Chinese five-spice powder
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1/2 tsp.
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2 mL
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Pork tenderloin, trimmed of fat, cut into 1/4 inch (6 mm) thick slices
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3/4 lb.
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340 g
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Cooking oil
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1 tbsp.
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15 mL
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Mixed salad greens
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4 cups
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1 L
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Sliced English cucumber (with peel)
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1 cup
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250 mL
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Thinly sliced green onion
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1 cup
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250 mL
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Sliced radish
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1 cup
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250 mL
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Can of sliced water chestnuts, drained
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8 oz.
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227 mL
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ORIENTAL DRESSING
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Cooking oil
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1/4 cup
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60 mL
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White vinegar
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2 tbsp.
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30 mL
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Granulated sugar
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1/2 tsp.
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2 mL
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Coarse ground pepper
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1/2 tsp.
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2 mL
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Chinese five-spice powder
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1/8 tsp.
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2 mL
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Salt, just a pinch
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Bag of chow mein noodles
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4 oz.
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113 g
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Measure first 6 ingredients into medium bowl. Stir. Add pork. Stir until coated.
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Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add pork mixture. Stir-fry for 3 to 5 minutes until pork is no longer pink and liquid is evaporated. Remove from heat.
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Combine next 5 ingredients in large salad bowl.
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Oriental Dressing: Measure first 6 ingredients into jar with tight-fitting lid. Shake well. Makes about 1/3 cup (75 mL) dressing. Drizzle over salad greens. Add pork mixture. Toss.
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Scatter noodles over top. Serve immediately. Makes 9 1/2 cups (2.4 L).
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1 cup (250 mL):
221 Calories; 13.3 g Total Fat (6.2 g Mono, 4.6 g Poly, 1.7 g Sat);
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Reprinted from Herbs & Spices © Company's Coming Publishing Limited www.companyscoming.com
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